Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

Biosystems Engineering

Volumn 103, Issue 4, 2009, Pages 455-463

  Soysal, Y ^a   Ayhan, Z ^a   Esturk O ^a   Arikan, M F ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BELTS; COLOR; HEAT CONVECTION; MICROWAVE HEATING; MICROWAVES; QUALITY CONTROL; SOLAR DRYERS; TEXTURES;

CONVECTIVE AIR DRYING; DRYING AIR TEMPERATURES; HIGH-QUALITY PRODUCTS; MICROWAVE POWER LEVELS; MICROWAVE-CONVECTIVE DRYING; QUALITY PARAMETERS; SENSORY ATTRIBUTES; TEXTURAL CHARACTERISTIC;

DRYING;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 67650586987     PISSN: 15375110     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biosystemseng.2009.05.010     Document Type: Article

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